For the lime tart with raspberries, prepare the shortcrust pastry (click on the link to go to the basic shortcrust pastry recipe) according to the basic recipe. Form the dough into a ball and refrigerate for one hour. Roll out the shortcrust pastry thinly and place on a baking tray, poke with a fork and bake in the oven at 180°C until light brown. Remove from the oven, let cool and then process.
For the filling, beat the eggs and sugar over steam until foamy. Then add the butter, lemon juice and lemon zest and beat vigorously. Beat in the cornflour, honey and mascarino. Heat slowly, stirring constantly, and simmer until the mixture binds. Pour into the pre-baked pastry and finish baking in the oven for ten minutes. Allow to cool before slicing.